Pasta, What a Feeling! A Multi-Method Study on the Relationship Between Pasta Consumption and Happiness
Abstract
The relationship between food consumption and emotions is complex and influenced by a variety of factors. Pasta, a staple of the Mediterranean diet, has not been extensively studied in terms of its emotional impact on consumers. This study aims to evaluate the emotions associated with pasta consumption, examining whether pasta consumption increases happiness levels and identifying individual characteristics that predict these reactions. A multi-method approach was employed across two interconnected studies. Study 1 involved an online survey with a representative sample of 1532 Italians to assess explicit and implicit emotional associations with pasta. Study 2 monitored a subset of these participants (n = 83) over 2 weeks using ecological momentary assessment (EMA) to record emotions before and after meals, focusing on pasta consumption. Pasta consumption was consistently associated with positive emotions, particularly happiness, across different methods. Thematic analysis of open-ended responses highlighted associations with family gatherings, warmth, comfort, and Italian traditions. Quantitative analyses revealed significant correlations between pasta appreciation and lower stress, higher quality of life, and greater mindfulness. Implicit Association Tests indicated a strong positive bias towards pasta-related emotions. EMA data showed a significant positive effect of pasta consumption on happiness, especially when consumed in social settings. Pasta consumption is significantly linked to positive emotional experiences, particularly happiness, and is influenced by social and cultural contexts. These findings suggest that pasta can play a role in promoting psychological well-being and highlight the importance of considering the emotional and social dimensions of food consumption in both health promotion and marketing strategies.
